Raising the Bar with Jamie Boudreau
From simple garnishes to the most complex molecular mixology, Jamie Boudreau takes you through tips and techniques that are paramount to today's bartender.
How To Make Rich Simple Syrup
11 Nov 10 7
Making simple syrup is, well, simple. Jamie likes to use rich simple syrup behind the bar. It provides a cocktail with sweetness, mouth feel and texture without diluting the cocktail.
How to Shake a Cocktail
25 Mar 09 7
In this episode of Raising the Bar, Jamie demonstrates when and how you should shake a cocktail.
7 Nov 12 6
Summer is here! Savour the heat by quenching your thirst with a fortified Sangria Blanc. Nothing could be simpler than grabbing a pitcher, your favorite seasonal fruit, a nice white wine, gin and a tasty liqueur and mixing it up for your friends.
Monstre Verte Cocktail
1 Mar 11 6
Basil is not just for cooking in Italian food. It is wonderful when used just like mint in a mojito or mint julep and adds a depth of green, earthy aroma and flavor to a drink like the Monstre Verte.
How to Use Mint in a Cocktail
6 May 09 6
Mint. To muddle or not to muddle. That is the question. Whatever your answer, mint and its herbal brethren should never be abused. Your cocktails, and those who drink them, will benefit from your from your gentle touch.
Beauregarde’s Breakfast Cocktail
17 Sep 13 5
Willy Wonka & The Chocolate Factory fans will recognize the name of this cocktail. In the film, an overzealous Violet Beauregarde chews some special gum resulting in her plumping up like a giant blueberry. Thus, the Beauregarde's Breakfast Cocktail. Using Canon house-made blueberry preserves, Jamie creates a delightful brunch cocktail that celebrates that most American of spirits, Bourbon.
Evergreen Swizzle Cocktail
29 May 12 5
The swizzle, a style of cocktail utilizing crushed ice, typically made with rum and given a good mixing with a swizzle stick, is a perfect drink for the approaching Summer. In this swizzle, Jamie utilizes Edinburgh Gin, a new gin on the market. With wonderful floral tones and resounding pine notes, it is the perfect gin for the Evergreen Swizzle.
15 Nov 11 5
There are ingredients sitting in your back bar that you just don't like. Maybe it is just because you haven't taken the time to get to know them. The WTF cocktail is a cocktail made with some of those ingredients Jamie took the time to experiment with.
5 Apr 11 5
Thyme has many uses, the most obvious being culinary. Because of its antiseptic qualities, in ancient times, it was used as an embalming agent. No doubt the aromatics aided in suppressing odors related to the decomposition of the body. Here, Jamie uses thyme strictly as an aromatic. Although, it may help preserve your liver!
15 Oct 13 4
Not THAT hooker! Canon is not that kind of place. The Hooker Cocktail is named after John Lee Hooker, the blues guitar legend. As you might imagine, the cocktail contains some Bourbon, some Scotch and some beer. Octoberfest is here and this is the perfect cocktail to enjoy fermented, brewed and distilled grains of all kinds. Crank some blues and celebrate!
Hop Toad Cocktail
1 Oct 13 4
In this episode of Raising the Bar, Jamie addresses how to shake a cocktail once again. Repetitive movements can really take a toll on a bartenders body. Jamie believes that his use of cobbler shakers, as opposed to a standard Boston shaker, reduces wear on the body. It also allows him to shake up a mean Hop Toad cocktail. First seen in The Old Waldorf Astoria Bar Book, a few variations of the Hop Toad cocktail have been created since the cocktail's genesis. Jamie has chosen a version that calls for rum as well as aromatic bitters.
26 Apr 11 4
In an earlier episode of The Cocktail Spirit with Robert Hess, guest Jamie Boudreau demonstrated how to make flavorful spheres of caviar or pearls out of gelatin. Since then, Cointreau has put together an amazing kit using state of the art tools, ingredients and technique. They were kind enough to send a kit to Jamie so he could work his magic. As Jamie demonstrates, the addition of gold flakes to the pearls created with the Cointreau system add elegance to a simple glass of champagne.
How to Layer a Cocktail - Bitter Bike
11 Jan 11 4
In this second episode on how to layer a cocktail, Jamie demonstrates the Bitter Bike. With a heavy amount of Angostura Bitters, this drink is an unusually delicious way to end the evening.
28 Dec 10 4
Start your day right with the delightfully refreshing Breakfast Collins. Be sure to leave all the nasty bits behind by using a proper double straining technique.
How to Saber a Champagne Bottle
11 Nov 10 4
Opening a bottle of champagne always puts people in a festive mood. Sabering a bottle of champagne takes your party to the next level. Remember, BE CAREFUL!. Jamie is a trained professional. DO NOT POINT THE BOTTLE AT ANYONE! You are creating a projectile that could seriously harm someone. We just want to you to have fun.
How to Stir a Cocktail
1 Apr 09 4
Jamie demonstrates the proper way to stir a cocktail.
Chamomile Sour Cocktail
8 Jan 14 3
At Canon, Jamie's bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. As Jamie has professed in passed episodes, rich simple syrup provides not only sweetness but a great mouth feel without diluting the drink as much as a typical 1:1 simple syrup might. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.
26 Nov 13 3
Brunch cocktails typically come in one form: the Mimosa. Although delicious, the Mimosa is a bit lacking. Jamie's bar, Canon, in Seattle, serves a great brunch; with great brunch, there must be great brunch cocktails. Zucca Rhubarb Liqueur and fresh grapefruit juice give the Swagger Cocktail more depth and individuality than your average Mimosa.
Smoking Monkey Cocktail
29 Oct 13 3
This Canon original cocktail recipe was inspired by hints of banana that Jamie finds in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.
7 Nov 12 3
Almost two years ago now, Jamie extolled the virtues of the Golden Ratio. As a formula for creating new cocktails, the Golden Ratio is 1.5 oz spirit : .75 oz aperitif : .25 oz liqueur. This combination almost always results in a delicious cocktail. If not, it can serve as the base for iteration. Get experimenting!
Martin Miller’s Gin - ‘Trade Up’ Winner - Junior Ryan’s Strega Sour
15 Dec 11 3
The winner of the Martin Miller's Gin 'Trade Up' competition is the Strega Sour from Junior Ryan of Clyde Common in Portland, OR. Junior found the Strega Sour in the Playboy Host and Bar Book and traded it up using Martin Miller's Gin and the addition of egg white and house-made honey and earl grey syrup. To see Junior making his traded up Strega Sour, check out this link: Junior Ryan Strega Sour.
Three Mixologists, Three Cocktails, Three Ways - French 75 Cocktail
31 May 11 3
In 2011, Jamie joined Liquid Kitchen host, Kathy Casey and Portfolio Ambassador for William Grant and Sons, Charlotte Voisey for a unique and entertaining seminar during Manhattan Cocktail Classic. This seminar, sponsored by Hudson Whiskey, Hendrick's Gin and Milagro Tequila, led attendees through the thought process that these three mixologists go through when creating a cocktail. In this episode, they tackle the French 75 Cocktail. You can watch Kathy make her variation, the Citrus 75, here. Join Small Screen, William Grant & Sons and Charlotte Voisey during Manhattan Cocktail Classic 2013
Three Mixologists, Three Cocktails, Three Ways - Old Fashioned
24 May 11 3
In 2011, Jamie joined Liquid Kitchen host, Kathy Casey and Portfolio Ambassador for William Grant and Sons, Charlotte Voisey for a unique and entertaining seminar during the recent Manhattan Cocktail Classic. This seminar, sponsored by Hudson Whiskey, Hendrick's Gin and Milagro Tequila, led attendees through the thought process that these three mixologists go through when creating a cocktail. In this episode, they tackle the Old Fashioned Cocktail. You can watch Jamie make his variation, the Machine Head, here. Join Small Screen, William Grant & Sons and Charlotte Voisey during Manhattan Cocktail Classic 2013
Celery Sipper Cocktail
12 Apr 11 3
Spring has sprung and it is time to discover light and refreshing cocktails to be sipped in the sunshine. Most often used as a garnish, celery is often overlooked as an ingredient. Its vegetal aroma and flavor is off-putting to some but combined with a touch of acid and a bit of sweetness, then spread evenly with vodka, it creates a backbone of flavor that is at once robust and refreshing.
Liqeuer, Aperitif & Digestif
- Almond Liqueur
- Apricot Liqueur
- Blackcurrant Liqueur
- Chocolate Liqueur
- Cherry Liqueur
- Ginger Liqueur
- Herbal Liqueur
- Mint Liqueur
- Pomegranate Liqueur
- Orange Liqueur
- Violet Liqueur